Giant Peanut Butter Cup

Reese’s peanut butter cup lover? You will GO CRAZY over this giant peanut butter cup! It’s a three ingredient dessert that you’ll be making again and again!

Please note, this post contains affiliate links, which earn me a small commission, at no extra cost to you.

Last week I forgot to mention that I’m dedicating a large portion of my February posts to….CHOCOLATE. After going through my dessert selection on the blog, I was appalled at how few chocolate desserts I have, when I am such a chocoholic! I eat chocolate every. single. day.

So, I’m starting this whole dedication of February to chocolate with my favorite combination, chocolate and peanut butter.

I don’t know if I’ve told you all, but I was allergic to peanuts during the first half of my life! It wasn’t anything super serious, but eating peanuts or peanut butter would make my mouth itch like crazy and I’d get hives. So, I had to stay away from it…and obviously, had to stay away from Reese’s peanut butter cups! Luckily, I didn’t know what I was missing.

And then, in my early 20’s I found out that peanuts were no longer a problem – and the flood gates were opened!

What’s in a giant peanut butter cup?

The beauty of this recipe is the SIMPLICITY of it. There are 3 ingredients:

semi-sweet chocolate

peanut butter

white chocolate

What is the white chocolate for? I tested this homemade peanut butter cup with peanut butter mixed with powdered sugar, but I found it just way too sweet. The next time, I tried it with white chocolate and it was PERFECT. It also made the texture of the filling very similar to an actual Reese’s peanut butter cup.

I need to mention that I use all-natural peanut butter in this recipe, versus the more processed, sweetened kind. You could absolutely make this with that kind of peanut butter too, but I would reduce the amount of white chocolate to about 3/4 cup.

How do you make a homemade giant peanut butter cup?

Start by melting the semi-sweet chocolate, then pouring it into the base of the tart pan, using a spoon to bring it up onto the sides a bit.

Refrigerate the base for about 15 minutes, before adding the peanut butter filling.

Add the peanut butter to a large, microwaveable bowl, then toss in the white chocolate. Microwave the combination in 30 second intervals, for about 1 minute, stirring in between. Once the chips are melted, pour the filling into the tart.

Use the back of a spoon to spread it out evenly into the tart pan.

Refrigerate again, for about 10 minutes.

The top of the peanut butter cup is essentially the same as the bottom. The only thing I do differently is to hold off melting about 1/2 cup of the chocolate until the rest is heated up and smooth, then stirring it in to melt. This is essentially tempering the chocolate, ensuring it is smooth and shiny.

Once you melt the rest of the chocolate, pour it all over the filling and smooth it all out with your spoon. Refrigerate the giant peanut butter cup again until hardened, about 20 minutes.

Slice and serve! Or, just take a giant bite out of it 😉

How long does this peanut butter cup keep?

This dessert keeps just fine in the fridge for up to a week! You can also freeze it for up to a month (it tastes just as good frozen).

If you are serving the peanut butter cup, it will soften up slightly, but it will be just fine for the day. Take care when cutting it when it’s at room temperature, or the filling will begin to spill out a bit!

So, without further ado, cheers to chocolate (and peanut butter)!

Although I have more delicious chocolate treats coming up, I’ve still got a few on the blog that you NEED to check out:

Giant Peanut Butter Cup

Description

Reese’s peanut butter cup lover? You will GO CRAZY over this giant peanut butter cup! It’s a three ingredient dessert that you’ll be making again and again!

Scale

Ingredients

4 cups semi-sweet chocolate, divided

optional: 2 tbsp coconut oil, divided*

1 1/2 cups all-natural peanut butter**

1 cup chopped white chocolate

Instructions

In a large microwaveable bowl, add 2 cups of the chocolate, along with 1 tbsp of coconut oil (if using). Heat the chocolate in the microwave, on high, for 30 seconds, before stopping and stirring it. Heat it again for another 30 seconds before stirring, and so on, until the chocolate is entirely melted. Pour the chocolate into the base of a 9″ tart pan with a removeable base. Spread the chocolate evenly into the tart pan, and use a spoon to spread the chocolate up the sides of the pan. Refrigerate for 15 minutes.

Prepare the filling. In another microwaveable bowl, add the peanut butter with the white chocolate chips. Microwave the mixture on high, for 30 seconds, before stopping and stirring. Repeat as necessary, until the white chocolate is melted. Remove the tart pan from the fridge and pour in the peanut butter filling, smoothing it out evenly with a spoon. Pop it back in the fridge for 10 minutes.

Using the same bowl you used for the first batch of chocolate, microwave 1 1/2 cups of the remaining chocolate and the remaining coconut oil (if using), using the same procedure as above. Once the chocolate is hot and melted, add the last 1/2 cup of chocolate, stirring continuously until it is also melted. Remove the tart pan from the fridge, and pour in the chocolate, covering up the peanut butter filling. Refrigerate until set, about 20 minutes. Slice and serve!

This dessert keeps just fine in the fridge for up to a week! You can also freeze it for up to a month (it tastes just as good frozen).

Notes

*The coconut oil will make the chocolate have more of a “snap” to it, but it isn’t necessary to add it.

**You can use the sweetened, creamy peanut butter, but reduce the white chocolate to 3/4 cup.

***If you are serving the peanut butter cup and leaving it out, it will soften up slightly, but it will be just fine for the day. Take care when cutting it when it’s at room temperature, or the filling will begin to spill out a bit!

48 Comments

What? You were allergic to peanuts? That’s terrible! I don’t know what I’d do without peanut butter. This looks unbelievable–you know I’ll be trying it soon. (But not until I have plenty of people around to help me finish off the leftovers. I don’t even want to think about how fast I’d eat this by myself.)

Isn’t that so terrible!? I remember tasting my first glorious spoonful of peanut butter and wondering where it had been my whole life!! You DEFINITELY need help with this PB cup, or you’ll end up eating a pound of chocolate in an hour, hahah! Thanks friend!

Not sure this could last a week in my house, Katherine! Maybe 2 days! This looks positively divine! I’m not sure I can resist anything PB + C. Crazy that you were allergic as a child. My, what you would’ve missed! This is a masterpiece!

Katherine, I don’t think I’ve ever craved a peanut butter cup so much as I am right now. The inside looks so insanely creamy and delicious! I’m obsessed..and can’t believe how easy it is!!! WILL be making!

I do love Reese’s even though they’re way too sweet to my liking. So, this Giant peanut butter cup is obviously something I’d consider without thinking. It looks and sounds delightful, and I think it’s not THAT sweet as you only used white chocolate – not lots of sugar for the filling. I hope this happens soon in my life 😊

I need to make this one ASAP! Peanut butter treats are my favourite and I love how easy this one is. And only 3 ingredients! Great tip on adding white chocolate to the peanut butter mixture. I never would have thought of that but you’re right, icing sugar is just way to sweet!

Thank goodness you outgrew your peanut butter allergy!!! I LOVE LOVE peanut butter cups!! I wouldn’t need help demolishing this! Great tip on using the white chocolate too. I wouldn’t have thought to do that!

I think chocolate is an excellent thing to dedicate an entire month to! And I’m officially in love – I love peanut butter cups. But making something sooo good sooo giant is also a most excellent thing to do!!!

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